I started Cedar Crest Kitchen in "our house on the hill" in the Cedar Crest area of Marshfield, MA. Now, I am happy to say, CCK has found a new home in Sarasota, FL! As always, I take pride in using the best ingredients and professional methods to create beautiful AND delicious cakes and cookies, traditional as well as gluten-free. I won't compromise quality or flavor.
A trained chef, I've been teaching Culinary and Pastry Arts for more than 15 years, my current position being the Director of the Baking & Pastry Dept. at the Center for Culinary Arts at Keiser University, Sarasota (boy, that's a mouthful!).
MY LATEST PROJECTS and A LITTLE MORE ABOUT ME
I had the honor of making this Kingdom Hearts Paopu themed cake for the daughter of dear friends.
The bride and I designed it together but the chocolate paopus (star fruit) were my surprise for her. Supposedly, if two people share the fruit of the paopu they are tied together for life. It was adorable to watch the bride and groom bite into the candy paopu at the same time.Type your paragraph here.
“Hi Martha. You made a beautiful and delicious shower cake for our daughter's wedding last summer. Well, now she and her husband are expecting a new little one, and we are going to have a baby shower for them in May. I was hoping that you would be available to prepare one of your awesome cakes for her baby shower.”
“I just wanted to tell you how much everyone at the baby shower loved your cake! so many people commented on how beautiful it was and, and that it was sooo delicious! One of the wait staff wanted to know where I had ordered it. I told her to taste it as well to see how yummy it was. She told me at the end of the shower that she had taken two of your cards to keep in the office.” – Susan M., Pembroke, MA
CAKES ~ COOKIES ~ CLASSES
I made stencils using Sure Cuts A Lot and my craft cutter to create this "books" cake for a wedding at the Providence Public Library. Modeling chocolate was the perfect medium for creating the books. Stenciling was done with gold dust and I used vanilla extract to "age" the paper. The bookends were made from sugarpaste and the scrolls were also modeling chocolate. Flavors? Bottom tier: Rich Chocolate Cake with Raspberry Mousse. "Books" tier: Almond Chiffon with Honey Cardamom Mousseline. Top tier "The Princess Bride" (takeaway for the bride and groom): Rich Chocolate Cake with Peanut Butter Mousse. Fresh flowers put on the finishing touch.
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“The cake was a big hit! It looked so amazing . It was the exact invitation!” – Annette P., Stoughton, MA